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- FRAISIER-

Méthodes

Genoise sponge

150g whole eggs

150g caster sugar

150g plain flour, sifted

62g unsalted butter, melted

Raspberry compote

Makes one 30 x 40cm baking tray

  1. Preheat the oven to 190°C (375°F/Gas 5) and line a 30 x 40cm (12 x 8 inch) baking tray with silicone baking paper (you could also use a non-stick baking mat of the same size).
  2. Put the eggs and sugar in a clean, sterilized bowl. Whisk over a bain-marie to 37°C (99°F).
  3. Use an electric hand whisk (or whisk by hand) and whisk until ribbon stage.
  4. Carefully begin to fold the dry ingredients through the whisked sabayon mixture using a spatula.
  5. When the flour is three-quarters folded through, take 2 large scoops of the mixture and add it to the melted butter, mix well.
  6. Add the butter mixture to the base sabayon mixture and continue to fold through. Mix until the mixture is incorporated and smooth.
  7. Pour into the prepared baking tray (sheet) lined with a non-stick baking mat and spread out evenly with a step pallet knife
  8. Bake in the preheated oven for 12–15 minutes until light golden brown

 

Raspberry compote

200g Raspberry puree

200g whole raspberries

30g caster sugar

10g Rapid set pectin

  1. In a small bowl mix together the caster sugar and rapid set pectin
  2. Place the raspberry puree and whole raspberries into a pan and bring to the boil, take off the heat and add in the pectin and sugar and cook for 2-3 minutes
  3. Remove from the heat and place into a shallow tray to cool in the fridge

 

Raspberry glaze

8g leaf gelatine

175g raspberry purée

50g water

50g caster sugar

½ vanilla pod split lengthways

  1. Put the gelatine in a bowl with enough ice-cold water to just cover it, soak for a few minutes until soft and then squeeze off any excess water.
  2. Put the raspberry purée, water and caster sugar in to a saucepan, Bring to the boil.
  3. Take off the heat and add the pre-soaked gelatine. Pass through a fine sieve into a container and leave in the fridge until needed.

 

Crème diplomat

300g whole milk

75g egg yolks

60g caster sugar

30g plain flour

½ vanilla pod

150g whipping cream

150g double cream

7g silver leaf gelatine

  1. Put the gelatine in a bowl with enough ice-cold water to just cover it, soak for a few minutes until soft and then squeeze off any excess water.
  2. Put the milk in a saucepan. Scrape the seeds from the split vanilla pod (bean) into the milk and drop in the split pod too. Bring to the boil
  3. In a mixing bowl, whisk together the egg yolks and sugar. Continue whisking until the mixture slightly thickens and turns light in colour, 2–3 minutes.
  4. Add the sifted flour and whisk until smooth.
  5. Pour half the boiled milk into the mixing bowl and whisk until there are no lumps.
  6. Pass this mixture through a fine sieve, then return the mixture back to the remaining milk in the pan. Continuously whisk the mixture until it comes to the boil.
  7. Reduce the temperature to a simmer and continue to stir and cook for 5–6 minutes.
  8. Remove the crème diplomat base from the heat and add in the soaked gelatine.
  9. Pour into a mixing bowl and allow to cool, stirring occasionally.
  10. Semi whip the double cream and whipping cream and fold into the cooled crème pâtissiére. Use immediately

 

Grand Marnier syrup

100g water

85g caster sugar

45g Grand Marnier

  1. Place the caster sugar, water and vanilla into a pan and bring to the boil. Take off the heat and allow to cool
  2. Once cooled add in the Grand Mariner and place into the fridge until required

 

Fresh fruits

40 strawberries

10 raspberries

10 blueberries

10 blackberries

 

Chocolate decorations

Gold leaf

 

To assemble:

  1. Cut the prepared genoise sponge into ten 5 cm squares to fit into the base of the mould. Cut an additional ten 3cm squares to fir into the middle of the Frasier.
  2. Place the large sponges into a tray 6 lined with silicone paper and place the moulds onto the top.
  3. Soak the sponge with the Grand Marnier syrup
  4. Place a teaspoon of raspberry compote onto the genoise sponge and spread out evenly onto the base of the sponge.
  5. For each of the moulds cut one strawberry into quarters and place into the corners.
  6. Cut two strawberries into half and place into the gaps in the middle.
  7. Place a spoonful of the crème diplomat into the base and spread up the sides.
  8. Cut 15 strawberries into small dice and mix together with a tablespoonful of  raspberry compote
  9. Place one teaspoon of the cut strawberries into the mould and top with the small square of genoise sponge.
  10. Place a second teaspoon of cut strawberries into the mould and then top up with the crème diplomat.
  11. Place into the fridge to set for 30 minutes
  12. Gently melt the raspberry glaze to blood temperature, spoon onto the top of the set crème diplomat. Place into the fridge to set for another 10 minutes
  13. Cut 5 strawberries into quarters and 10 raspberries into half, glaze the strawberries, raspberries, blueberries and blackberries.
  14. Take the petit gateaux from the fridge and de-mould gently with a blow torch and place onto a cake board
  15. Place the fruit onto the top of the petit gateaux and then decorate with the chocolate decorations and gold.
Member author
William CURLEY

William Curley grew up in Scotland and began his career with an apprenticeship at Gleneagles Hotel. He then went on to train with world renowned chefs including Pierre Koffmann, Raymond Blanc and Marco Pierre White. He subsequently became Chef Patissier at The Savoy, London, where he met his wife an [...]

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